Machine for preparing instant sauces, associated assembly, kit and method

Abstract

A machine (1) for the instant preparation of at least one sauce (S) from a plurality of ingredients (A, B, C), at least one ingredient being a fat (C), said machine (1) comprising: - a support tray (2) configured to support a container (20), said container (20) being configured to receive the ingredients (A, B, C), - a rotational drive device (3) configured to drive a mixing member (30) of the ingredients (A, B, C) in the container (5), - a fat circuit (4) configured to supply the container (20) with fat (C), the fat circuit (4) comprising a receptacle (5) of fat (C), a heating member (6) of the fat (C) to a predetermined temperature (T) and a metering device (7) of the fat (C) according to a predetermined flow rate (Q). Abstract figure: Figure 2

Description

Description Title of the invention: Machine for the preparation of ins- sauces tantanées, set, kit and associated process Technical field

[0001] — The present invention relates to a machine for the preparation of sauces ins- tantanized and its method of use.

[0002] — The preparation of a sauce, such as béarnaise sauce, mayonnaise or sauce Bordeaux, requires time and expertise. The choice of ingredients and pro- portions, their order of incorporation, the time and intensity of cooking, as well as the Choice of seasonings are all factors that influence taste and texture of the sauce obtained.

[0003] — To make the preparation of a sauce simpler and faster, it is known that dehydrated sauces which are packaged in powder form in sachets. preparation is then limited to pouring and mixing the contents of the sachet into a liquid heated, such as milk or water, to rehydrate the powder and obtain a mixture homogeneous. The resulting sauce, however, has the disadvantage of having a texture and taste altered compared to a freshly prepared sauce.

[0004] Sauces packaged in the form of cans are also known, which ne- only need to be reheated before consumption. The resulting sauce however, has the same drawbacks as mentioned above.

[0005] Furthermore, dehydrated sauces or sauces packaged in the form of preserves typically contain additives, such as preservatives or enhancers of taste, to ensure preservation and / or improve the taste of the sauce. The effects on health risks associated with the consumption of some of these additives in given quantities are today the subject of debate and it is thus desired to limit their use or even to to free oneself from it.

[0006] The present invention thus aims to eliminate at least some of these drawbacks. PRESENTATION OF THE INVENTION

[0007] — The invention relates to a machine for the instant preparation of at least one sauce from a plurality of ingredients, at least one ingredient being a material fat, said machine comprising: A support tray configured to support at least one container, said container being configured to receive the ingredients, A rotary drive device configured to drive a rotary member. mix the ingredients in the container.

[0008] = The invention is remarkable in that the machine comprises at least one circuit of fat configured to supply the container with fat at a predetermined temperature and flow rate, the fat circuit comprising at least one fat receptacle, at least one member for heating the fat to the predetermined temperature and at least one device for dosing the fat at the predetermined flow rate. The machine for the instant preparation of sauces according to the invention advantageously makes it possible to obtain a freshly prepared sauce simply and quickly. The machine advantageously combines functions of mixing and heating the ingredients, as well as a circuit specially dedicated to the fat to allow the emulsion of the sauce, and thus obtain the expected creamy texture. The fat circuit advantageously makes it possible to melt the butter (or another fat) and gradually pour it into the preparation, which allows, in synergy with the mixing, the emulsion of the sauce. According to one aspect of the invention, the support plate is heated, preferably of the resistive type. This ensures the temperature rise and the cooking of ingredients other than fat. The machine advantageously makes it possible to reproduce all the stages of preparing a sauce by combining heating, mixing and incorporation of the fat. According to one aspect of the invention, the support tray is rotating. This promotes mixing of the ingredients in the container and allows for a homogeneous sauce to be obtained. According to one aspect of the invention, the dosing device is configured to ensure a drop-by-drop distribution of the fat. Such a dosing device advantageously makes it possible to gradually incorporate the fat into the preparation to ensure emulsion. According to one aspect of the invention, the dosing device comprises an opening provided with a filter, preferably made of paper, preferably replaceable. Such a dosing device is advantageously simple and economical. No human intervention and no control is advantageously necessary. According to one aspect of the invention, the receptacle comprises a decreasing truncated cone section opening into the dosing device. Such a receptacle advantageously makes it possible to guide the fat without generating a deposit. Such a receptacle also facilitates the deposit of the fat by the user. According to one aspect of the invention, the heating member is resistive, economically and efficiently, with a low response time. According to one aspect of the invention, the machine comprises at least one control member in which at least one sauce preparation program is stored, said control member being configured to implement said program, said program comprising at least one command for activating the heating member of the circuit. of fat, and preferably a control for activating the rotation drive device. Each program is advantageously specific to the preparation of a predetermined sauce. This ensures heating and mixing adapted in particular to the selected sauce. According to a preferred aspect, the sauce preparation program comprises at least one control for heating the support tray. According to a preferred aspect, the sauce preparation program comprises at least one control for rotating the support tray. This ensures heating and mixing adapted in particular to the selected sauce. According to a preferred aspect, the machine comprises a human-machine interface configured to allow the selection of a program. Each program is advantageously specific to the preparation of a predetermined sauce that the user chooses. According to a preferred aspect, the sauce preparation program comprises at least one user instruction display control. This makes it possible to indicate to the user when to add the ingredients to the container and the fat circuit. This also makes it possible to indicate to the user operations to ensure the proper functioning of the machine, for example, ensuring to mount the mixing member, position the container and install a filter. The invention also relates to an assembly of a machine as described above and a mixing member mounted on the rotary drive device, preferably in a removable manner. The invention also relates to an assembly of a machine as described above and a container mounted on the support plate, preferably in a removable manner. The invention also relates to an assembly of a machine as described above and a kit for preparing a sauce, the kit comprising a plurality of sachets each comprising at least one ingredient of the sauce, the kit preferably comprising a mixing member configured to be mounted on the rotational drive device, and preferably a container configured to be mounted on the support plate. Such a kit advantageously allows an additional saving in time for the user, who does not have to consult the recipe for the sauce to obtain the necessary ingredients and measure the necessary quantity. This also avoids errors on the part of the user in the choice of ingredients and their weighing. The invention also relates to a method of using the machine as described above, consisting of: Pour the fat into the receptacle, Heat the fat to the predetermined temperature, and Measure the fat according to the predetermined flow rate. Such a method of use advantageously allows for the preparation of a sauce simply and quickly, with the creamy texture guaranteed thanks to the emulsion of the fat. Such a method requires minimal user intervention, simply introducing the ingredients into the fat circuit or container. No culinary expertise is therefore required on the part of the user. PRESENTATION OF FIGURES The invention will be better understood upon reading the following description, given by way of example, and referring to the following figures, given by way of non-limiting examples, in which identical references are given to similar objects. [Fig. 1] is a schematic perspective representation of a machine for preparing instant sauces according to one embodiment of the invention. [Fig.2] is a schematic sectional representation of the instant sauce making machine of [Fig.1]. [Fig. 3] is a schematic sectional representation of a machine for preparing instant sauces according to another embodiment of the invention. [Fig.4] is a schematic sectional representation of a machine for preparing instant sauces according to another embodiment of the invention. [Fig.5] is a schematic representation of a method of using the machine for preparing instant sauces according to one embodiment of the invention. It should be noted that the figures set out the invention in detail to implement the invention, said figures can of course be used to better define the invention where appropriate. DETAILED DESCRIPTION OF THE INVENTION The invention relates to a machine for the instant preparation of a sauce comprising fat, such as béarnaise sauce or mayonnaise for example. The invention also relates to the assembly of such a machine and its sauce preparation kit. The invention also relates to the method of using such a machine. According to the invention and with reference to figures | and 2, the machine 1 comprises: A support tray 2 configured to support a container 20, said container 20 being configured to receive ingredients A, B, C of pre- preparation of a sauce S, A rotational drive device 3 configured to drive a member of mixing 30 of ingredients A, B, C in container 20, and A fat circuit 4 configured to supply the container 20 with fat C according to a predetermined temperature and flow rate, the circuit of fat 4 including: a receptacle 5 of fat C, a heating member 6 of the fat C to the pre-temperature determined and a dosing device 7 for the fat C according to the pre-flow rate determined. The machine 1 according to the invention makes it possible to obtain a freshly prepared sauce simply and quickly. The fat circuit 4 advantageously makes it possible to dose the fat C poured into the container 20. The fat circuit 4 thus makes it possible, in synergistic manner with the rotation drive device 3, to ensure the emulsion of the fat C with the other ingredients A, B in the container 20, in order to obtain a smooth texture for the sauce S. According to one aspect of the invention illustrated in Figures 1 and 2 and described more precisely below, the machine 1 preferably also comprises a control member 10 configured, from a sauce preparation program P1, P2, P3, to control the support tray 2, the rotation drive device 3 and the fat circuit 4. The machine 1 further comprises a human-machine interface 11 to allow the selection of the sauce preparation program P1, P2, P3. As illustrated in Figures 1 and 2, the machine 1 comprises a base 15 and a head 13 connected by a connecting arm 14. The base 15 supports the weight of the machine 1 and is configured to be placed on a flat support. The support plate 2 is mounted on the base 15. The rotation drive device 3 and the fat circuit 4 are mounted in the head 13. Preferably, the human-machine interface 11 is mounted in the head 13.The connecting arm 14 is offset from the axis of the base 15 and supports the weight of the head 13. According to a preferred aspect, the height of the connecting arm 14 is adjustable, preferably by sliding and clamping. According to a preferred aspect, the head 13 is tiltable relative to the base 15, preferably by pivot connection. As illustrated in Figures 1 and 2, the machine 1 is configured to be electrically powered. In this example, the machine 1 comprises an electrical connection element 12 to the mains. The machine 1 could also comprise an internal electrical power supply device, for example, a battery. Preferably, as illustrated in [Fig.2], the ingredients A, B, C for the preparation of a predetermined sauce S are packaged in a kit 100. The kit 100 comprises sachets 101, each sachet 101 comprising one or more ingredients A, B, C, in a predetermined quantity for making the sauce S. The sachets 101 are preferably airtight. Each kit 100 is thus dedicated exclusively to the preparation of a predetermined sauce S. This avoids the user having to obtain the ingredients A, B, C and measure the necessary quantity for each, which represents a time saving. This also eliminates the risk of user error in the choice or weighing of the ingredients A, B, C, and thus makes it possible to reliably obtain a sauce S that meets expectations. Alternatively, all or part of the ingredients A, B are provided by the user, for example fresh products or those with a short shelf life, such as an egg yolk. According to one aspect of the invention illustrated in [Fig. 3], the kit 100 also comprises the mixing member 30 and / or the container 20. The mixing member 30 is configured to be mounted on the rotational drive device 3 by the user before use. The container 20 is configured to be placed on the support tray 2 by the user before use. Preferably, the mixing member 30 and / or the container 20 are single-use, preferably made of cardboard. According to another aspect of the invention illustrated in [Fig. 2], the mixing member 30 and / or the container 20 belong to the machine 1. The mixing member 30 is mounted on the rotary drive device 3, preferably in a removable manner so that it can be easily washed by the user after preparing a sauce. The container 20 extends over the support tray 2 and can be removed to recover the sauce S or wash the container 20. According to a preferred aspect, the mixing member 30 and / or the container 20 are for multiple use, preferably made of metal and / or plastic. According to another preferred aspect, the mixing member 30 and / or the container 20 are for single use, preferably made of cardboard. According to a preferred aspect illustrated in [Fig. 2], the support tray 2 is heated. According to a preferred aspect, the heating comprises one or more electrical resistors 16, integrated in the support tray 2 or in the base 15, in direct contact with the support tray 2. The support tray 2 advantageously makes it possible to heat the container 20 by conduction and thus to cook the sauce S. According to a preferred aspect illustrated in [Fig. 2], the support tray 2 is rotatable. In this example, the support tray 2 is mounted on a rotating shaft, preferably centered, which is rotated by an electric motor 17 integrated in the base 15. The pivoting of the support tray 2 allows the container 20 to pivot, which promotes the action of the mixing member 30. This makes it possible to obtain a homogeneous mixture of the ingredients A, B, C. According to a preferred aspect, the support tray 2 comprises a positioning element (not shown) for the container 20, in order to indicate to the user how to position the container 20 on the tray 2. The positioning element is for example in the form of an imprint configured to house by complementarity of shapes the container 20, or of a marking on the support plate 2. According to a preferred aspect illustrated in [Fig. 2], the mixing member 30 comprises a mounting rod configured to cooperate with the rotational drive device 3, so as to be driven in rotation. The rotational drive device 3 preferably comprises an electric motor. The mixing member 30 also comprises a tool mounted on the mounting rod, such as a whisk, a kneading hook or a mixing blade, preferably a whisk. Preferably, the mixing member 30 is off-center relative to the rotating shaft of the support tray 2. The user can thus easily pour the ingredients A, B other than the fat C into the container 20. With reference to [Fig. 2], the fat circuit 4 comprises a receptacle 5 for fat C, a heating member 6 for heating the fat C to a predetermined temperature and a device 7 for dosing the fat C at a predetermined flow rate. The receptacle 5 is configured to receive the fat C, preferably butter in the solid state. In this example, the receptacle 5 is in the form of a cavity formed in the head 13 of the machine 1. This allows the fat C to be easily deposited by the user. Preferably, as illustrated in [Fig. 2], the receptacle 5 comprises a decreasing frustoconical section opening into the dosing device 7. This allows the fat C to be guided by gravity into the dosing device 7, and thus avoids any possible deposit of fat C which would modify the composition of the sauce S and make washing more difficult.This also makes it easier for the user to deposit the fatty substance C, namely at the wide section of the receptacle 5. The receptacle 5 alternatively comprises a tubular shape. Still with reference to [Fig.2], the heating member 6 makes it possible to heat the fat C in the receptacle 5, and in particular to melt the butter, which then passes from the solid state to the liquid state. Preferably, the heating member 6 is of the resistive type. Preferably, the heating member 6 is configured to heat the walls of the receptacle 5 by thermal conduction, in this example at the level of the frustoconical section. Still with reference to [Fig. 2], the dosing device 7 is configured to pour the fat C, preferably butter in the melted state, into the container 20 at a predetermined flow rate. Preferably, the dosing device 7 is in the form of a drip device for the fat C. In other words, the dosing device 7 is configured to pour the fat C gradually in the form of drops into the container 20, the term "drip" designating both fine, spaced droplets and a discontinuous stream of fat C, forming large, distinct drops. According to a preferred aspect illustrated in [Fig. 2], the dosing device 7 comprises an opening 8 provided with a filter 9. The opening 8 preferably extends at the outlet of the receptacle 5, at the level where the cross-section is the smallest. The opening 8 is located above the container 20 and the support tray 2 so that the dosed fat C falls into the container 20 by gravity. The filter 9 preferably extends into the receptacle 5, at the level of the frustoconical cross-section. The filter 9 is preferably single-use and can be inserted and removed via the receptacle 5 in a simple and convenient manner. This allows the filter 9 to be replaced between each sauce preparation. The filter 9 is preferably made of paper and is economical. The size and frequency of the drops are determined by the choice of the filter 9, in particular the thickness of a paper filter. According to another aspect illustrated in [Fig. 3], the dosing device 7' comprises a capillary opening to ensure a drip of the fat C. This avoids the use of a filter. Such dosing devices 7, 7' are advantageously simple and passive, requiring no control or command to operate. The predetermined flow rate of such dosing devices 7, 7' depends on the type of filter 9 chosen, and on the section of the capillary opening. A controllable dosing device could alternatively be used, for example with a valve. In the examples of Figures 2 and 3, the fat circuit 4 is integrated into the machine 1. Alternatively, one or more elements of the fat circuit 4 could be removable from the machine 1. With reference to [Fig.2], the machine 1 comprises a control member 10 configured to provide an activation command Ca of the heating member 6 of the fat circuit 4 according to the predetermined temperature T. The predetermined temperature T is preferably greater than or equal to the melting temperature of the butter (between 28°C and 34°C) and preferably less than 45°C to avoid any risk of burning the user who puts his hand in the receptacle 5. Preferably, the control member 10 is also configured to provide one or more of the following commands: An activation command Cb of the rotation drive device 3, A command to activate the heating Cc of the support plate 2 heating, A CD rotation activation command to the turntable 2. A flow control in the case of a controllable metering device (not shown). According to a preferred aspect illustrated in [Fig.2], the control member 10 comprises one or more predetermined sauce preparation programs P1, P2, P3, such as for example a mayonnaise or béarnaise sauce preparation program. The programs P1, P2, P3 are for example stored in a database associated with the control body 10. Preferably, the machine 1 comprises a human-machine interface 11, for example in the form of a touch screen or with a keyboard, which is connected to the control member 10. The human-machine interface 11 allows the user to select the desired sauce preparation program P1, P2, P3 in the form of a command Ce transmitted to the control member 10. The human-machine interface 11 also makes it possible to provide instructions Cf to the user, for example "Pour the contents of the sachet containing the ingredient A into the container", "Pour the contents of the sachet containing the fat C into the fat circuit" or "Check the presence of the filter in the receptacle". Also preferably, one or more of the commands Ca, Cb, Cc, Cd are determined as a function of the selected program P1, P2, P3. With reference to [Fig.5], the method of using machine 1 consists of: Preferably, select E0 a program P1, P2 or P3 depending on the desired sauce, Preferably, pour E4 ingredients A, B except fat C into the container 20, Preferably, mix ES ingredients A, B by rotating the mixing member mix 30, and preferably mix E6 by rotating drive of the support plate 2, Preferably, heat E7 the container 20 to ensure cooking of the in- ingredients A, B Pour the fat C into the receptacle 5, Heat E2 the fat C to the predetermined temperature T, and Dose E3 the fat C according to the predetermined flow rate Q into the container 20 to allow the sauce to emulsify. The method also comprises, according to a preferred aspect, a preliminary step of mounting the mixing member 30, installing the container 20 and / or installing the filter 9. It goes without saying that steps E1, E2, F3 in connection with the fat C can be implemented before, after or simultaneously with steps E4, E5, E6, E7 in connection with the other ingredients A, B. Steps E4, E5, E6, E7 can also be implemented several times, to integrate the ingredients successively. Preferably, the human-machine interface 11 indicates to the user when to pour the ingredients A, B, c For example, in the case of a béarnaise sauce, the ingredients are as follows: 5 tablespoons of white wine, 3 tablespoons of wine vinegar, 2 Egg yolks, 3 tablespoons of tarragon, 1 shallot, pepper, salt, and 150 grams of butter. Steps E4, E5, E6, E7 are implemented a first time for all ingredients except the egg yolks and butter, then a second time for the egg yolks. Steps E1, E2, E3 are then implemented for the butter. At the end of the process, sauce S is ready to be consumed in container 20. Such a sauce preparation method advantageously makes it possible to prepare a sauce S in an automated manner, the user only having to ensure that the ingredients A, B, C are added to the container 20 and the fat circuit 4. The invention has been presented with butter as the fat, but it goes without saying that this also applies to oil or the like. In the case of oil, for example for the preparation of mayonnaise, the heating member 6 of the fat circuit C could not be activated, because the oil is already in a liquid state.

Claims

Claims

1. Machine (1) for the instant preparation of at least one sauce (S) to from a plurality of ingredients (A, B, C), at least one ingredient being a fatty substance (C), said machine (1) comprising: A support plate (2) configured to support at least a container (20), said container (20) being configured to receive the ingredients (A, B, C), A rotational drive device (3) configured to drive a mixing member (30) of the ingredients (A, B, C) in the container (20), Said machine (1) being characterized in that it comprises at least one fat circuit (4) configured to supply the container (20) with fat (C) according to a predetermined temperature {T) and flow rate (Q), the circuit of fatty substance (4) comprising at least one receptacle (5) of fat (C), at least one heating member (6) of the fat (C) at the predetermined temperature (T) and at at least one dosing device (7) for the fat (C) according to the predetermined flow rate (Q).

2. Machine (1) according to claim 1, wherein the support plate (4) is heated, preferably of the resistive type.

3. Machine (1) according to one of claims 1 and 2, in which the support plate (4) is rotating.

4. Machine (1) according to one of claims 1 to 3, in which the dosing device (7) is configured to ensure a drip of fat (C).

5. Machine (1) according to one of claims 1 to 4, in which the dosing device (7) comprises an opening (8) provided with a filter (9), preferably made of paper, preferably replaceable.

6. Machine (1) according to one of claims 1 to 5, in which the re- ceptacle (5) has a decreasing truncated section opening in the dosing device (7).

7. Machine (1) according to one of claims 1 to 6, in which the member heating (6) is resisted.

8. Machine (1) according to one of claims 1 to 7, comprising at least a control member (10) in which at least one is stored program (P1, P2, P3) for preparing sauce (S), said organ of control (10) being configured to implement said program of sauce preparation (P1, P2, P3), said sauce preparation program sauce (Pl, P2, P3) including at least one activation command (Ca) of the heating member (6) of the fat circuit (4), and of preferably an activation command (Cb) of the device rotating drive (3).

9. Assembly of a machine (1) according to one of claims 1 to 8 and of a kit (100) for preparing a sauce (S), the kit (100) comprising a plurality of sachets (101) each comprising at least one in- ingredient (A, B, C) of the sauce {S), the kit (101) preferably comprising a mixing member (30) configured to be mounted on the device rotating drive (3), and preferably a container (20) configured to be mounted on the support plate (2).

10. Method of using the machine (1) according to one of claims 1 to 8, consisting of: Pour (El) the fat (C) into the receptacle (5), Heat (E2) the fat (C) to the predetermined temperature completed (T), and Dose (E3) the fat (C) according to the predetermined flow rate (Q).